What You Need

First, let the cake cool about an hour to room temperature. Then, wrap the cake and pan in plastic wrap and freeze for at least 6 hours and up to a day.

Tip: A cold cake is less likely to fall apart when you start to pry it out of the pan.

Remove the cake from the freezer and unwrap it. Take a small butter knife or offset spatula and run it around the edges of the cake to loosen it from the sides of the pan.

Flip the pan over and tap an edge onto a board while holding the pan at a 45-degree angle to pop the entire cake out.

If that doesn’t work, try this method on your frozen cake. Take a small butter knife or offset spatula and run it around the cake rim to loosen it from the sides of the pan. Working your way around the whole cake, insert two forks on the opposite ends of the pan and use the forks as levers, squeezing and nudging the cake to loosen it.

Flip the pan over the board and the cake should come out.

Tip: If neither of these methods work, just frost the cake and serve it directly from the pan like a sheet cake.